“Great restaurants have to be consistent. We can all cook, you know, there’s a lot of great chefs out there who can do a lot of great things. But to be consistent 300 days a year, you know, lunch and dinner, over and over and over and over again is really for me what defines greatness. One hit wonders are one hit wonders. To be there for a long time, to be impactful for a long time, to have a team that continues to evolve, to have guests that continue to come to your restaurant, to have that relationship with your partners or your suppliers. Those are really, really important things for me in a restaurant.”